Strawberry Angel Food Cake Recipe

Find great Strawberry Angel Food Cake Recipe at 123EasyAsPie.com

Q: Whats the recipe for an angel food cake/strawberry dessert?
None of the recipes online i found can match to one of the directions i can remember: you rip up the cake. not cut into cubes or anything else, you rip it. can somebody help me?

A: Strawberry Angel Food Trifle

1 Package Angel Food Cake mix (or readymade angel food cake)
2 8 oz Package Cream Cheese softened
1 Cup Sugar
1 8 oz Container Whipped Cream
1 Quart Strawberries Fresh, although frozen will work, but it will not be as good.
1 18 oz Jar Strawberry Glaze

Bake the cake and allow it to cool. Crumble cake in 9 x 13 inch dish or clear glass trifle dish. In a medium bowl, cream the sugar and cream cheese until fluffy.

Smash cake crumbs with hands. Spread the sweetened cream cheese over cake. In a bowl, combine glaze and strawberries. Stir until strawberries are evenly coated. Spread mixture over cream cheese layer. Chill at least 30 minutes.

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And

http://www.calstrawberry.com/recipes/recipeCard.asp?recID=36&catID=4&chapter=Cakes

Q: recipe for granma’s angel food cake with strawberries and jello?
My grandmother used to make used to make an angel food cake that she layered the cake with a mixture of what I think was strawberries, whipped cream and jello.

A: Use Frozen Strawberries, sliced which have been thawed. To a 3oz box of Strawberry Jello add 1 cup boiling water and stir until disolved. Drain the strawberries reserving the liquid. To that add 1 Tablespoon lemon juice, 1/4 teaspoon of salt. Add that mixture to the dissolved Jello and chill until it’s soft set. Combine the Jello, strawberries and 1 tub of thawed Cool Whip. You can either layer the cake or tear the cake up into bite size pieces and mix them all together.

Q: How do I make Strawberry angel food cake?
I have seen the recipes with the jello, but that is not what I’m looking for. Can bake the strawberries in the cake? Would that be gross?? lol The guy I’m making this for says to just put them in the mix and bake it.

A: CAKE

1 cup Sifted unbleached white, flour;
1 cup Finely ground date sugar or, superfine sugar
2 Egg whites
1 1/4 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/2 cup Strawberries, thinly sliced fresh or frozen

CAKE: Preheat oven to 350F. Sift together flour and 1/2 cup sugar into a
large bowl. Set aside. IN another bowl, beat egg whites until foamy.
Add cream of tartar; continue beating until soft peaks form. Add remaining
1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form.
Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and
strawberries. Pour batter into an ungreased 10-inch tube pan, spreading
evenly and deflating any large air pockets with a knife. Bake 40 minutes,
or until cake is lightly browned and springy.
Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a
serving plate

Q: strawberry glaze and angel food cake?
I was looking at a recipe for an angel food cake with strawberry glaze … so I made the components. I have a beautiful angel food cake now … but the strawberry glaze that I made to pour over each piece tastes like the inside of a jelly donut. I’m not liking that idea now. So now I have a cake for tomorrow and not sure what to do with it … and strawberry gel glaze stuff …. any ideas what to do with both??

A: You can always mix the glaze with a container of thawed cool whip, it will cut the sweetness and then you can frost the cake with the coolwhip/glaze mixture. I’ve done this before and it works nice, it’s a light fluffy topping that everyone loves. Good Luck!!!

Q: Is it okay to blend strawberries into Angel Food cake?
My mom is making my sister a cake, and she wants to have strawberries in the batter. will that mess it up in anyway? and if possible do you have any recipes for a good strawberry angel food cake? thank you!

A: just do it it’s great

Q: Strawberry cream cake recipe for my Birthday?
Alright, Tomorrow is my Birthday and I want to make a strawberry whip cream cake. Now here’s what I wanna do.

I want it to have two layers with a creamy filling.
I want to have the whipped cream icing kinda thick and very vanilla-buttery.
The tops going to have chocolate shavings (the chocolate is lint extra creamy).
I’d like to use regular yellow cake, because it’s easy. I’ll probably just use betty crocker (I just want to get my cake done).
The top will be garnished with strawberries.
I plan to make a filling out of the heavy whipping cream, strawberry gelatin, and real strawberries inside it.

I tried this already and had trouble with making the icing taste right (fluffy and buttery), and I originally tried using angel food cake but I messed it up.
The quicker the recipe the better! Thanks!

A: Sounds like you got the basics down, for the “icing” use heavy whipping cream mixed with a box of Vanilla pudding, it makes the creamiest, prettiest, tastiest frosting around (Awesome for filling too!)

Q: I need a recipe for an angel food cake topping?
I don’t care for the gelatin, custard or whip cream type toppings. I am looking for something that I can serve with or pour onto it. I have on hand a bag each of frozen strawberries, and blueberries. I also have lemon juice available. Does anyone have any ideas. I was thinking about a glaze, but was hoping for something a little more creative. The cake that I am topping was made with lemon extract. Thanks and Happy New Year!

A: Just use your strawberries and blueberries and make this sauce! Mmmm!

RASPBERRY SAUCE

Good for ice cream, cheesecake, or topping other desserts.

2 quarts raspberries – fresh or frozen
1 cup sugar (or more to taste)
3 Tablespoons corn starch
teeny pinch salt

Place the raspberries, sugar and salt into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.

Q: What’s the BEST angel food cake recipe?
Not one you’ve found off the internet, one you’ve actually eaten. Something good enough to be eaten alone, without strawberries or any other kind of fruit.

A: Angel Food Cake

Classic angel food cake, light and tastes great by itself!

INGREDIENTS (Nutrition)

* 1 cup cake flour
* 1 1/2 cups white sugar
* 12 egg whites
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons cream of tartar
* 1/2 teaspoon salt

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Q: Anyone have any good recipes that make use of Angel Food cake mix.?
I have one box of mix sitting in my cupboard. Angel food cake alone is kinda boring & strawberries are out of season, so the whole strawberry shortcake thing is out. What are some good recipes that use angel food cake as the main ingredient??? Thank you in advance!!!

A: Here are a few that are really good!!! Enjoy!!!

Angel Food Cake with Carmel Sauce

INGREDIENTS
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (10 inch) prepared angel food cake
CARAMEL SAUCE:
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
Pinch salt
1/2 teaspoon vanilla extract

DIRECTIONS
In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234 degrees F). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234 degrees F). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.

Angel Food Roll with Cranberry Filling

INGREDIENTS
1 1/8 cups castor sugar or superfine sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 cup confectioners’ sugar for dusting

1 cup white sugar
2 1/3 cups fresh or frozen cranberries
6 tablespoons water
2 tablespoons cornstarch

1/2 cup heavy cream
3 tablespoons confectioners’ sugar

DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray. Line with parchment paper.
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
Whip cream with confectioners’ sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

Blueberry Snow

INGREDIENTS
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract

DIRECTIONS
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners’ sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

Apple Cinnamon Angel Food Cake

INGREDIENTS
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar
1 TBS groung Cinnamon
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups confectioners’ sugar
1 cup cake flour

GLAZE:
1/3 cup butter or margarine
2 cups confectioners’ sugar
2 TBS ground cinnamon
3 tablespoons apple juice or cider

DIRECTIONS
In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners’ sugar, cinnamon and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
For glaze, melt butter in a saucepan. Stir in the confectioners’ sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Q: I Had A Dessert Once With Angel Food Cake, Vanilla Pudding, Whip Cream, Strawberries, Sour Cream Have A Recipe

A: 1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Q: Angel food cake question please?
I found a different recipe for an angel food cake dessert. It says to cook the angel food cake in one of 3 pans of which I do not have. I just have a regular 9 x 11 cake pan. This particular recipe calls to tear the angel food cake up into 3/4″ pieces and then cook and chill some gelatin and then layer with yogurt and frozen fruit. I have chosen strawberries vs raspberries.

My question is since it calls to tear the angel food cake into pieces, would it be okay to cook in a 9 x 11 cake pan? Is there any other reason to cook it in a smaller pan other than to make it rise?

Thank you in advance for your kind answers.

A: The recipe probably calls for you to use a special springform pan, which has deep sides as a deep cone in the middle. The reason to use this pan is that that angel food cake has to have something to cling to as it rises – it uses the side of the pan to cling to as it rises (like a vine uses a wall or fence to grow). (Also, similarly – you shouldn’t use a nonstick pan to make angel food cake, since the cake won’t stick to that as it rises either). If your pan isn’t deep, there’s no support for the cake and it will probably collapse, loosing the fluffy, light, airy texture that makes angel food.

If you don’t want to buy a new pan, maybe you could swap out the type of cake? There are plenty of cakes that will work just fine in a 9×11 cake pan – pound cake or plain yellow cake would also be delicious in your recipe!

Q: What kind of cake recipe to use for rolled cakes and green tea flavoring?
Okay, so I’ve been thinking about making a cake or cake roll with some kind of green tea flavoring added to a part of the cake, but I don’t know what kind of cake recipe I should use. I was wondering if it would work if I made the cake roll with angel food cake recipe, or is that too…. soft? or will it break easily if rolled? I’m looking for a light cake recipe, I hate heavy and dense cakes. Also, would it taste right if I added green tea powder to the whipped cream instead of adding it to the cake flavor? Or what kind of flavor do you think would go well with green tea? Chocolate? Strawberry?

I’d appreciate any feedback or opinions or recipes. Thanks.

A: The best kind of cake to use for a roll is chiffon. I haven’t tried using angel food, so I am not sure. Actually the green tea in the cake sounds better than in the whipped cream – Even both would work. Nice similar tastes. Some good flavours to go with that would be chocolate, mocha, or even vanilla/strawberry would work. Green tea is very versatile when it comes to flavour pairings.

http://www.foodnetwork.com/recipes/paula-deen/old-south-jelly-roll-cake-recipe/index.html this is paula deen’s recipe for a rolled cake. You can alter the flavour (add green tea powder) to taste, if you choose to use that recipe.

Q: How can I find a recipe from the back of a cool whip lid? Already tried kraft foods website. Please help!?
The recipe came out a year and a half ago. The recipe consists of strawberries, cool whip, and angel food cake. I know that you tear the angel food cake into pieces and mix the cool whip and strawberries with it but that is all i know. can you please help!!!!! desperate

A: It may be for Strawberry Angel Food Cake

Dissolve Jello in 1 cup hot water; drop frozen strawberries in hot Jello; stir until it starts to jell. Cut cake down about 2 inches in a slant, trying to make a trench. Pinch into pieces this portion of cake. Add it to Jello mixture, then pour all this in center of cake and on top.
Then cover entire cake with Cool Whip. Let set in refrigerator for 1 1/2 hours to jell form. The angel food cake can be substituted with a plain yellow cake.

Or FROZEN STRAWBERRY ANGEL CAKE

1 angel food cake, 10 inch size (break in bite size pieces)
1 (3 oz.) strawberry Jello
2 (16 oz.) frozen strawberries (blend in blender until thick)
1/2 gal. strawberry cheesecake ice cream (softened)
Cool Whip (lg. one) (Add strawberry juice for color, optional)
Use angel food cake pan that comes apart.
1/3 cake in bottom of pan
1/3 Jello, sprinkle on cake
1/3 strawberries, next layer
1/3 ice cream, next layer
(Do this 3 times.) Freeze several days. Remove from pan and ice with whip cream all over. Set for 15 minutes. Serve. You can also use a long pan. After freezing, slice and put whip cream on top.

Both taste very good, I hope I helped
Good Luck

Q: Anyone know what desert involves mixing Strawberry Jello and Cool Whip?
The recipe calls for angel food cake cut up in squares, cool whip, strawberry jello and mixed all together. I can’t find it anywherre. The Jello website sucks and it’s not there or the cool whip site. Thanks!

A: Jello and Cool Whip Easy Strawberry Trifle

This tastes so good. I always make this around the holdiays or bring to a potluck.

by Lori Bailey

3 hours | 3 hours prep

SERVES 15

1 1/2 cups boiling water
1 (3 ounce) package strawberry gelatin
1 1/2 cups cold water
1 package poundcake (or homemade if you prefer)
1 container Cool Whip
2 cups sliced strawberries
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved.
Stir in 1 1/2 cups cold water.
Pour into 13 x 9 inch pan.
Refrigerate 3 hours or until firm.
Cut gelatin into cubes.
Layer gelatin cubes, pound cake, 1/2 tub cool whip whipped topping and 2 cups sliced strawberries in a large glass bowl.
Top with remaing cool whip.
Refrigerate 1 hour or until ready to serve.
Makes 15 servings.

Q: Looking for a recipe – Della Robbia Torte – from Better Homes & Garden cookbook series – book called “CAKES”
Lost recipe – loved cake. It used a yellow cake mix, 3 layers, with some sort of pudding based filling. Topped with canned fruit (pineapple, apricots, and ?) with mint jelly melted and drizzled over the top. Can’t find anything on I-net but Della Robbia cakes made with angel food cake, strawberries and peaches, or ice rings.

A: BH&G Cookbook #7 the Della Robbia Torte recipe:
Prepare 1 package lemon chiffon cake mix according to package directions. Grease the bottom only of three 9×1 1/2-inch round pans. Divide batter evenly among the pans and bake at 350 degrees, 30 to 35 minutes. Invert to cool. If desired, brush tops of cake layers with rum, using 1/2 cup white rum; let layers stand 20 minutes.
Prepare one 3 or 3 1/2 – ounce package regular vanilla pudding mix according to package directions but use only 1 1/2 cups of milk. Add 1 teaspoon vanilla. Cover mixture; chill in the refrigerator, stirring once or twice. Beat smooth; fold in 1 cup whipping cream, whipped.
Spread pudding between layers. To make glaze, melt 1/2 cup apple jelly; stir in 1 tablespoon lemon juice; cool. Arrange one 8 1/2 – ounce can pineapple slices, drained and halved; 5 drained canned pear halves; 5 drained, canned apricot halves; and 11 maraschino cherries over the top of the cake. Position the pineapple slices around the outer edge with the pears in the center and the cherries dropped atop. Spoon cooled glaze over fruit. Chill 5 to 6 hours.
Hope this is what you’re looking for.

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